Lentil, Three-Bean (Chicken) Chili

We live in the Palouse Valley, the lentil capitol of the nation! To celebrate our lentil wealth, I made a lentil chili this week. I started with a recipe on the Weight Watchers website then changed it a bunch and made it work for the crockpot. I love cooking with the crockpot. If you don't have a crockpot, it can easily be done on the stove. Also, this recipe is vegan if you don't add the chicken, and it's very good with out it. This is a perfect warm, healthy chili for cold January days. I hope you enjoy!

Lentil, Three-Bean (Chicken) Chili

Ingredients

2 c. brown lentils

1- 15 oz. can black beans

1- 15 oz. can kidney beans

1- 15 oz. can pinto beans

1- 15 oz. cans of petite diced tomatoes

1/2 c. finely chopped white onion

1/2 c. chopped cilantro

2 to 3 c. water (enough to cover ingredients in crockpot)

1/8 c. lime juice

2 Tbsp. minced garlic

3 Tbsp. chili powder

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. cayenne pepper

1 lb. chopped or shredded, pre-cooked, chicken breast (if desired)

Directions

Combine all ingedients (including the juice from the cans of tomatoes) into a medium to large crockpot. Cook on high for 4 to 5 hours.

Serve with sourcream and cheese if desired.